1. Begin by patting the pork tenderloin dry with paper towels. This helps ensure a nice sear on the meat. Then, generously season both sides of the pork with salt and black pepper, to taste.

2. In a large skillet, heat 2 tablespoon of olive oil over medium-high heat until shimmering. This high heat is crucial for achieving a beautiful sear on the pork.

3. Carefully place the seasoned pork tenderloin in the hot skillet and sear for 3-4 minutes on each side, or until a nice, golden-brown crust forms. Once the pork is cooked, remove it from the skillet and set it aside to rest.

4. In the same skillet, add the minced garlic and chopped onion. Sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant and the onion is translucent.

5. Pour in the 1 cup of chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the broth to simmer for 2-3 minutes, further concentrating the flavors.

6. Stir in the 1 cup of heavy cream, along with the Dijon mustard and the fresh thyme leaves. Let the sauce simmer for about 4-5 minutes, stirring occasionally, until it thickens slightly to a creamy consistency.

7. Carefully place the seared pork tenderloin back into the skillet, gently turning it to coat it in the creamy sauce. Allow the pork to heat through for an additional 2-3 minutes.

8. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish the Creamy Pork Tenderloin with freshly chopped parsley before serving over mashed potatoes, rice, or your favorite pasta to soak up the rich, flavorful sauce.